Herman's corn bread stuffing

1 servings

Ingredients

Quantity Ingredient
½ cup Butter
5 Shallots, chopped
1 large Onion, chopped
¼ pounds Chicken livers, chopped
½ cup Pine nuts, toasted
¼ cup Sliver almonds, toasted
1 clove Garlic, minced
½ cup Dry white wine combined with
¼ cup Chopped dried apricots and
¼ cup Raisins
1 Herbed Corn Bread (recipe), crumbled
1 cup Cooked rice
1 pounds Can whole chestnuts, drained
¼ cup Honey
1 Tart apple, cored, chopped
1 teaspoon Ground ginger
1 teaspoon Dried basil
½ teaspoon Allspice
½ teaspoon Dried thyme
½ teaspoon Dried oregano
Salt and fresh ground pepper

Directions

1. Melt butter in large skillet over medium-high heat. Add shallot and onion and cook until soft. Add chicken livers, nuts and garlicand continue cooking, stirring constantly, until livers are just firm. Stir in wine-fruit mixtue and cook over high heat for 2 minutes. 2. Turn into large mixing bowl and blend in remaining ingredients. Ahead: Stuffing can be prepared up to 3 days ahead.

Cover and store in refrigerator, or freeze up to 1 month. Thaw completely in refrigerator before using. Leftover, cooked stuffing can be frozen. Makes enough stuffing for a 12-15 pound turkey.

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